Phisycal and chemical characteristics of breadnut seed fat
Abstract
To promote handcrafting and industrial use of breadnut Artocarpus camansi from north-coast of Aragua State, Venezuela, physical and chemical characteristics were evaluated in fat from seed fruit from three plots located at Cata (L1), Ocumare de la Costa (L2) and Cumboto (L3). Some physical and chemical indexes and fatty acid composition were determined in fat seed flour, extracted with hexane at 60 °C for 16 hours in a Soxhlet by AOAC and COVENIN methods. Results revealed significant variations (P≤0,05) between analyzed variables. Average fat seed flour from three areas was 5,25%, with higher value in L2 samples. The lower melting point was found in L1, relative density and iodine index in L2, saponification and acid indexes in L3. The Refractive index did not differ between samples. Fatty acids were palmitic palmitoleic, stearic, oleic, linoleic, linolenic, arachidic, arachidonic, behenic, nervonic and unidentified acid with a retention time of 12 minutes, whose contents varied between locations, with greater palmitic and palmitoleic in L1, oleic in L2, arachidic in L1 and L3 and arachidonic in L3. Fat had higher proportion of unsaturated fatty acids 53,47%, mainly oleic acid 24,84-27,14% and nervonic 23,52-24,56%. Breadnut flour had low-fat content with properties related to adequate nutritional status for human consumption.
Downloads
References
• Adeleke, R. O. and O. A. Abiodun. 2010. Nutritional composition of breadnut seeds (Artocarpus camansi). African J. Agric. Research. 5(11):1 273-1 276.
• Ajayi, I. 2008. Comparative study of the chemical composition and mineral element content of Artocarpus heterophyllus and Treculia africana seeds and seed oil. Bioresource Technol. 99(11):5 125-5 129.
• Akubor, P. I. 1997. Proximate composition and selected functional properties of African breadfruit and sweet potato flour blends. Plant Foods For Human Nutrition. 51(1):53-60.
• Akubor, P. and G. Badifu. 2004. Chemical composition, functional properties and baking potential of African breadfruit kernel and wheat flour blends. J. Food Sci. Technol. 39(2):223-229.
• Association of Official Analytical Chemists (AOAC). 1997. Official Methods of Análisis of AOAC International. 16th Ed. Vol. II. Gaithersburg, Maryland. USA. 1 298 p.
• Briceño, J. y P. Navas. 2005. Comparación de las características químicas, físicas y perfil de ácidos grasos de los aceites de seje, oliva, maíz y soja. Rev. Fac. Agron. Maracay, Venezuela. 31:109-119.
• Comisión Venezolana de Normas Industriales (COVENIN). 1996. Norma Venezolana N° 325-96. Determinación del índice de acidez. Ministerio de Fomento. 3 p.
• Comisión Venezolana de Normas Industriales (COVENIN). 1998. Norma Venezolana N° 323-1998. Determinación del índice de saponificación. Ministerio de Fomento. 3 p.
• Comisión Venezolana de Normas Industriales (COVENIN). 2001. Norma Venezolana N° 0703:2001. Determinación de la densidad relativa. Ministerio de Fomento. 3 p.
• Hart, F. L. y H. J. Fisher. 1991. Análisis moderno de alimentos. 2da reimpresión. Editorial Acribia. Zaragoza, España. 343 p.
• Kent, N. 1987. Tecnología de los cereales. Introducción para el estudio de la ciencia de los alimentos y agricultura. Editorial Acribia. Zaragoza, España. 221 p.
• Kirk, W. and N. Badrie. 2005. Nutritional composition and sensory acceptance of boiled breadnut (Artocarpus camansi Blanco) seeds. J. Food Technol. 3(4):546-551.
• Liendo, R., F. C. Padilla and A. Quintana. 1997. Characterization of cocoa butter extracted from Criollo cultivars of Theobroma cocoa L. Food Research International. 30(9):727-731.
• Morrison, W. R. and L. M. Smith. 1964. Preparation of fatty acid methyl esters and dimethylacetals from lipids with boron fluoride- methanol. J. Lipid. Res. 5:600-608.
• Negrón de Bravo, E., H. Graham and M. Padovani. 1983. Composition of the breadnut (seeded breadfruit). Carib. J. Sci. 19(3-4):27-32.
• Núñez, J., L. Ortiz de Bertorelli, L. Graziani de Fariñas; A. Ramírez y A. Trujillo. 2011. Caracterización del fruto y semilla del frutopán (Artocarpus camansi Blanco). Bioagro. 23(1): 51-56. (En prensa).
• Obasuyi, J. O. I. and S. O. Nwokoro. 2006. Physical and chemical characteristics of breadfruit (Artocarpus altilis) seeds collected from three locations in Edo State, Nigeria. Pakistan J. Nutr. 5(3):212-214.
• Oshodi, A. A., K. O. Ipinmoroti and N. T. Fagbemi. 1999. Chemical composition, amino acid analysis and functional properties of breadnut (Artocarpus altilis) flour. Mol. Nutr. Food Res. 43(6):402-405.
• Quijano, J. and G. Arango. 1979. The breadfruit from Colombia- A detailed chemical analysis. Econ. Bot. 33(2):199-202.
• Ragone, D. 2006. Artocarpus camansi (breadnut). Species Profiles for Pacific Island Agroforestry. Hawaii, USA. 11 p.
• Statistical Analysis Systems (SAS). 1998. SAS/STAT User’s Guide. Release 6.132 edition. SAS Institute Inc. Cary, NC. USA. 1 208 p.
• Sucre, D. 2003. Delimitación de áreas ecogeográficas del estado Aragua. Fundación para el Desarrollo de la Ciencia y la Tecnología (FUNDACITE). Maracay, Venezuela. 77 p.
Copyright (c) 2010 Ligia Ortiz de Bertorelli, Miguel Ramírez, Lucía Graziani de Fariña, Alejandra Ramírez, América Trujillo
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
